Yogurt Panna Cotta with Saffron and Honey Syrup Recipe

Name: Yogurt Panna Cotta with Saffron and Honey Syrup Recipe
Prep time: 25 min
Cook time: 300 min
Total time: 325 min
Yield: 4
Cuisine: Continental
Ingredients: 1 cup Curd (Dahi / Yogurt); 1/2 cup Milk; 1/2 cup Fresh cream; 2 teaspoons Gelatin powdered; 2-3 tablespoons Water; 1 teaspoon Vanilla Extract; 1/2 cup Sugar or as required; 3 tablespoons Honey; 3 tablespoons Water; 2 tablespoons Sugar; pinch Saffron strands large pinch; null Mixed nuts chopped or nut brittle (chikki) for garnish; null Rose Petals for garnish (optional)

Madhuli Ajay

December 13, 2016

1033 Ratings

Yogurt Panna Cotta with Saffron and Honey Syrup Recipe

Time:Prep: 25 M|Cook: 5h 0m|Total: 5h 25min

Makes:4 Servings

Meal:Dessert

Cuisine:Continental

Yogurt Panna Cotta with Saffron and Honey Syrup, is a tangy twist to the classic Italian dessert. The yogurt not only perks up its taste, but helps to partly substitute the cream. You can change the flavor of the panna cotta as well as the topping to suit your taste. You can also use fresh fruits or fruit compotes for topping.

You can serve the Yogurt Panna Cotta with Saffron and Honey Syrup at your next dinner party after a hearty meal.

Other Panna Cotta recipes that you can try are:

You can serve the Yogurt Panna Cotta with Saffron and Honey Syrup at your next dinner party after a hearty meal.

Other Panna Cotta recipes that you can try are:

Ingredients

For the topping:

1 cup Curd (Dahi / Yogurt)

1/2 cup Milk

1/2 cup Fresh cream

2 teaspoons Gelatin, powdered

2-3 tablespoons Water

1 teaspoon Vanilla Extract

1/2 cup Sugar, or as required

3 tablespoons Honey

3 tablespoons Water

2 tablespoons Sugar

pinch Saffron strands, large pinch

Mixed nuts, chopped or nut brittle (chikki) for garnish

Rose Petals, for garnish (optional)

Instructions for Yogurt Panna Cotta with Saffron and Honey Syrup Recipe

To begin making the Yogurt Panna Cotta with Saffron and Honey Syrup, first add gelatin to water in a small bowl.

Heat cream, milk, vanilla seeds (if using) and sugar on low flame till the sugar dissolves.

Add soaked gelatin to this and stir till the gelatin dissolves completely. Take it off the heat.

If using vanilla extract or paste add it now and stir.

Cool to room temperature.

In a mixing bowl whisk the yogurt and add the cooked cream-milk mixture and mix well.

Pour the mixture in Dessert Glasses to set. If you want to unmold the panna cotta, lightly brush the insides of the dessert molds/glasses with a neutral oil (like sunflower).

Refrigerate for 4-5 hours (minimum) or till set.

To make the saffron and honey syrup, heat the water, sugar and saffron in a small pan till the sugar dissolves. Boil for 1-2 minutes till it slightly thickens.

Cool and add the honey to it. Mix.

Spoon it over the set panna cotta.

Garnish with sliced nuts, nut brittle and rose petal (if using).

Serve the Yogurt Panna Cotta with Saffron and Honey Syrup as a dessert at your next get together!